Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing

Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing

Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing

Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing

Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Servings 8

Ingredients
  

  • 300 g Italian pork sausages, casings removed
  • 2 slices day-old sourdough, crusts removed & torn into small pieces
  • 1 sprig fresh rosemary, leaves stripped & chopped,plus extra to serve
  • 1 lemon, zested
  • ¼ cup (40g) dried cranberries
  • ¼ cup (40g) pistachios
  • 14 thin slices of prosciutto
  • 2 kg skin-on boneless turkey thigh/breast
  • ¼ cup cranberry sauce
  • 2 tbs olive oil
  • sea salt & black pepper
  • roast potatoes, to serve

Instructions
 

  • Preheat oven to 200°C Fan
  • Place sausage meat, sourdough pieces, rosemary,lemon zest, cranberries and pistachios in a bowland mix well to combine.
  • Arrange the prosciutto slices, onto a large piece ofbaking paper, slightly overlapping, in 2 rows of 7so you have a large rectangle of prosciutto. Placethe 2 thigh fillets side by side over the prosciutto,cut-side-up. Season the meat with salt and pepper.Spread the cranberry sauce evenly over the turkey.Form a large sausage shape with the stuffing and place horizontally in the centre of the turkey thighs.Use the baking paper to help roll up the turkeyaround the stuffing. Tie with kitchen twine at 4cmintervals to secure together.
  • Carefully place the roll, seam-side down in a largeoven tray and rub with olive oil. Transfer to ovenand roast for 1 hour, or until cooked through andthe prosciutto is crisp. A digital thermometer shouldread 75°C when cooked. Transfer turkey to a plateand cover loosely with foil to rest for 10 minutesbefore slicing. Serve with roast potatoes.
Keyword falcon, Prosciutto Wrapped Turkey with Cranberry & Pork Sausage Stuffing
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